Chicken And Mushrooms With White Wine

• 8 skinless, boneless chicken thighs
• 1/2 cup flour seasoned with 1 tsp salt and 1 1/2 tbls.fresh cracked pepper
• 1/4 cup olive oil
• 2 cloves crushed and chopped garlic
• 3 sprigs of fresh thyme
• 1 tbls. of dried oregano
• 1 medium onion sliced into half moons
• 1 lb. sliced baby bella mushrooms
• 1/2 cup dry white wine
• 1 cup chicken stock

1. Place flour, salt and pepper into a zip lock bag. Add chicken pieces and coat well with the flour. (Do not shake off excess flour, this will thicken the sauce as it cooks.)
2. Heat the olive oil on med-high heatin a 12 inch saute pan. When hot, add the garlic and chicken pieces, cook chicken until golden on both sides. (If garlic is getting too brown, remove from pan and add back in later, with the wine and chicken stock.)
3. Remove the chicken and add thyme, oregano, onions and mushrooms, then cook to soften onions about 4 minutes.
4. Add the white wine deglaze the pan and simmer for a couple of minutes before adding the chicken broth.
5. Return the chicken pieces to the pan and simmer uncovered for about 15 minutes.
6. Serve with white rice.

skinless, flour, olive oil, garlic, thyme, oregano, onion, baby bella mushrooms, white wine, chicken stock

Taken from www.epicurious.com/recipes/member/views/chicken-and-mushrooms-with-white-wine-1209199 (may not work)